The Brown’s Beach House Restaurant Manager is responsible for the daily leadership and operation of a luxury fine dining restaurant, ensuring exceptional guest experiences, operational excellence, financial performance, and compliance with hotel standards. This position leads and develops Heartists, maintains elevated service standards, drives revenue and guest satisfaction, and fosters a culture of professionalism, ownership, cleanliness, safety, and aloha.
The Brown’s Beach House Restaurant Manager serves as a visible presence in the restaurant, actively engaging with guests and employees to ensure seamless service delivery consistent with luxury hospitality expectations.
Essential Functions
Leadership & Team Development
- Lead, coach, and develop restaurant supervisors and service teams.
- Promote a culture of luxury service, professionalism, accountability, and teamwork.
- Conduct training, coaching, performance evaluations, and corrective action when necessary.
- Ensure compliance with hotel policies, collective bargaining agreements, and employment laws.
- Foster employee engagement and recognition initiatives.
People Leadership
- Recruit, train, coach, mentor, and develop employees.
- Foster a positive, inclusive, and respectful work environment.
- Provide consistent performance feedback and accountability.
- Support career development and succession planning initiatives.
- Encourage employee engagement and recognition.
- Lead by example through professionalism, integrity, and accountability.
Compliance and Ethics
- Ensure compliance with company policies, collective bargaining agreements, employment laws, and regulatory requirements.
- Protect confidentiality of employee, guest, and company information.
- Demonstrate honesty, professionalism, and ethical conduct at all times.
- Support investigations, audits, and compliance initiatives as required.
Communication and Collaboration
- Communicate clearly, professionally, and respectfully.
- Foster strong working relationships throughout the resort.
- Support cross-functional teamwork and problem-solving.
- Promote a culture of transparency and collaboration.
Guest Experience
- Ensure every guest receives personalized, anticipatory, and luxury-level service.
- Develop ongoing LQA action plans for restaurant and participate in weekly audits.
- Address guest concerns promptly and professionally.
- Monitor dining room operations to ensure service consistency and guest satisfaction.
- Maintain strong relationships with repeat guests and VIP clientele.
- Collaborate with culinary leadership to deliver memorable dining experiences.
- Serve as a role model for luxury service standards.
- Create memorable and personalized guest experiences.
- Resolve guest concerns promptly, professionally, and effectively.
- Anticipate guest needs and continuously seek opportunities to elevate service delivery.
- Ensure department operations consistently exceed guest expectations.
Operational Excellence
- Ensure departmental standards, policies, and procedures are consistently followed.
- Promote efficiency, organization, and attention to detail.
- Drive continuous improvement and innovation within operations.
- Partner with other departments to achieve overall resort objectives.
- Maintain a highly visible presence in operations.
- Oversee opening, operating, and closing procedures.
- Ensure compliance with luxury brand standards and service procedures.
- Monitor reservation flow, table management, and dining room efficiency. OpenTable champion for outlet.
- Maintain menu knowledge and ensure employees can effectively communicate offerings.
- Coordinate with culinary, stewarding, housekeeping, engineering, and other departments.
- Develop and drive yearly activation calendar with support form Senior Managers and Divisional Directors
Cleanliness and Luxury Standards
- Maintain exceptional standards of cleanliness and presentation.
- Ensure facilities, equipment, and workspaces reflect luxury resort expectations.
- Foster ownership and pride in maintaining the physical environment.
- Hold teams accountable for cleanliness and organization.
Financial Responsibilities
- Monitor labor costs, scheduling, productivity, and payroll.
- Full ownership of department level P&L. Works to drive check average and covers per occupied guest room.
- Manage departmental budgets and financial performance.
- Analyze sales trends and implement revenue-enhancing initiatives.
- Control operating expenses and minimize waste.
- Support inventory management and purchasing controls.
Safety, Sanitation & Cleanliness
- Ensure compliance with all health, sanitation, food safety, OSHA, and Hawaiʻi state regulations.
- Maintain a clean, organized, and safe work environment.
- Participate in bi-weekly walkthroughs of restaurant space with Divisional Director / Assistant Director and address ongoing cleanliness and maintenance opportunities through thoughtful action planning.
- Conduct regular inspections of restaurant facilities and equipment.
- Ensure employees follow safe food handling and workplace safety practices.
- Promote a culture of cleanliness and ownership throughout the restaurant.
Administrative Responsibilities
- Maintain accurate records, reports, schedules, and operational documentation.
- SAQ audit champion for department. Ensure proper controls are followed through on a daily basis.
- Participate in leadership meetings and hotel initiatives.
- Support recruitment, onboarding, and retention efforts.
- Assist with special events, promotions, and outlet marketing initiatives.